Bake the pumpkin cupcakes for 27-33 minutes, or until the toothpick comes out clean. They are delicious and very moist. Please do not attempt to throw in a different cupcake … Carefully remove tops and set aside. Scoop about a teaspoon of filling into the center of each muffin cup (or an amount a little larger than a quarter). Beat the two until light and fluffy. In a separate mixing bowl add vanilla pudding mix, 1 tsp pumpkin spice seasoning, and 1 tsp cinnamon. Decorate the top of cupcakes with pumpkin seeds instead of making candied pumpkin cubes if you are short on time. Nutmeg powder - 1 tsp. They are very moist, due to the pumpkin, and are flavored with pumpkin pie spice. I don’t need any more to think about. Pumpkin Cupcakes. Place cream cheese, ⅓ cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. I used a little less sugar in the batter, but still found them a bit too sweet. do not add the other ingredients listed on the box. I haven't met anyone who doesn't like these - even if they don't care for pumpkin pie or bars. It’s the ultimate triple threat. Makes 10-12 cupcakes (I spread the batter out to make 12 and they are perfectly sized) 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. I accidentally whipped the cream cheese, so I had some batter left over. Reply. 3. Not any more. Add the pumpkin mixture to the dry ingredients and mix on low until smooth. Increase speed to medium and mix for two minutes until ingredients are thoroughly combined. My family loved them. Preheat oven to 350 degrees. Line muffin pans with muffin papers, you'll end up with about 18 cupcakes. Best Ever Pumpkin Cupcakes - welcome to pumpkin season! Have used different fillings, added different spices, as previous reviewers have. All the same flavors, and none of that pumpkin roll headache. I use cookies to ensure that we give you the best experience on our website. Batter: Fresh pumpkin or pumpkin … If you continue to use this site we will assume that you are happy with it. I put bailey's irish cream cheese frosting on them! After reading the comments, I chose to make my regular cream cheese icing instead of the one on the original recipe.I have made these several times since. Taste of Home is America's #1 cooking magazine. (see photos above for reference). https://www.tasteofhome.com/recipes/cream-filled-pumpkin-cupcakes Preheat oven to 350°. This pumpkin cream filling recipe originated in 2010 when my other half and I married in the autumn several years ago. Preheat the oven to 350 F. Grease 12 cup cupcake pan. Cinnamon powder - 1 tsp. 6. Falls best cupcake! Gradually add cornstarch mixture, beating until smooth, 3-5 minutes. Gradually beat into pumpkin mixture until well blended. If desired, add a clove "pumpkin stem" to the tops. Fill paper-lined muffin cups two-thirds full. 5 from 3 votes. It … Set aside. For 4 giant cupcakes, about 9 cm in height. The chocolate comes in, in the form of cocoa added to half of the pumpkin cupcake batter. Combine Flour, Baking soda, Salt, Baking powder and Cinnamon in a small bowl. Cupcakes. I tried the filling 3 times and it only turned out once so I'm done trying to figure out what I'm doing wrong. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans. Print Pin Rate. There you have it! Beat the butter, salt, and vanilla until creamy. I have a soft spot for pumpkin … Pumpkin pie filling is filled with a bunch of other ingredients which we don’t need in these cupcakes. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Mini Cupcakes: For around 30 mini cupcakes, bake for about 12-13 minutes, same oven temperature. If you're any kind of a Seasoned Baker or Cook....You use common sense. These are my beloved moist pumpkin cupcakes filled with a bourbon pecan pie filling … If you don't have some of this spices you can mix cinnamon and ginger, and it'll be amazing too. In a large bowl, beat Sugar, Oil, Pumpkin and Eggs until well blended. Sprinkle over each muffin. For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and … In a small bowl beat the cream cheese and powdered sugar. Before we talk about the delicious almond flour pumpkin cupcake recipe, I want to share a bit more about almond flour, and how it works in baked goods. Have made these ever since I saw the recipe in Country Women years ago. They get a generous piping of spiced cream cheese frosting after baking. Further, almond flour adds nutrient-density to your baked goods. Bake for 18-22 minutes or until a toothpick comes out clean. It also means there’s plenty of pumpkin cupcake and cider donuts to go around. Posted on Last updated: November 16, 2020 By: Author Rachel Ballard. Distribute pumpkin cupcake batter evenly among 12 cupcake liners, filling to about 3/4 of the way full. Mix until smooth. Mix until smooth. Pumpkin: Be sure to use pure pumpkin puree, not pumpkin pie filling. All the flavors are balanced so nicely. I’ve upped the bar this year. Pumpkin Cream Cheese Filling In a mixing bowl add in thawed cream cheese and canned pumpkin. Hence, I developed this ultimate fall cupcake: the light fluffy moist pumpkin cupcake, smothered in thick chocolate ganache, piped with creamy spiced cream cheese frosting and sprinkled with crunchy pecans. In a large bowl, beat sugar, oil, pumpkin and eggs until well blended. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving. :/ --Rachel. deep in the top of each cupcake. Well, maybe not but you can just keep your personal stories to yourself. No need to sift. Bake 12 to 15 minutes until the cupcakes spring back to the touch. They’re a craveworthy treat for casual potlucks, fall birthdays, or anytime snacking. Cinnamon powder - 1 tsp. Almond flour has only a slightly nutty flavor, so it won’t taste overtly like almonds, and the flour offers so much moisture and texture to baked goods. ... Bake: Spoon the batter into the cupcake liners, filling them pretty close to the tops - about 3/4 full. If you have premixed pumpkin pie spice, you can replace these spices with 1/2 teaspoon of pumpkin … Gradually … Distribute the batter into the cupcake liners, filling each one halfway. Preheat oven to 350 degrees F. Line a muffin tin with paper liners. This is a family blog people. Bake 12 to 15 minutes until the cupcakes spring back to the touch. Real, whole foods belong in your kitchen and in your body. Distribute the batter into the cupcake liners, filling each one halfway. In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. Combine flour, baking soda, salt, baking powder and cinnamon; gradually beat into pumpkin mixture until well blended. Combine flour, baking soda, salt, baking powder and pumpkin pie spice; gradually beat into pumpkin mixture until well blended. Next time I would cut it down to 1 2/3 cup sugar. Using a sharp knife, cut a 1-in. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. I've been making these cupcakes for several years now, they are my family's favorite, very moist and flavorful...for the frosting in the middle however I use a cream cheese filling, one (8oz) cream cheese, one cup powdered sugar, 1/2 stick of butter, one teaspoon of vanilla, mix all together and pipe in cupcakes.. Slowly add the dry ingredients to the wet and mix until just combined. Cool 10 minutes before removing from pans to wire racks to cool completely. I used 1 tsp of pumpkin pie spice and 1/4 tsp of cinnamon in the batter. Like these pumpkin spice cupcakes, for example. Beat in vanilla if desired. These are easy and so tastey .The creme is not to sweet, just right. DIRECTIONS. I did find that timing for baking cupcakes takes 25 minutes not 15 minutes. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. You can warm them in the oven when another craving (or last minute potluck) leaves you hanging. They are so easy to make and rise beautifully every time. I never made creme filled anything because I thought they'd be to difficult. If you’ve ever tried to make a pumpkin roll, you know how frustrating they can be. Fill each line three quarters full. The two batters are then marbled together to create these gorgeous pumpkin and chocolate filled cupcakes. Add vanilla, salt, powdered sugar, cinnamon and nutmeg and whip until smooth and fluffy. In a separate bowl, combine the pumpkin, eggs, oil, chai tea concentrate, and vanilla. In a large bowl mix together the flour, sugar, spices and baking soda and stir until well combined. In a nutshell, we halve the cake recipe to yield about 12 cupcakes… Sprinkle over each muffin. Bring to a boil, stirring constantly. Pumpkin pie spices: Ginger powder - 1 tsp. Just when you think you have it, boom. I first made these pumpkin spice cupcakes in 2011 for an office Halloween party. Just make sure to use pure pumpkin and not pumpkin pie filling for these pumpkin cupcakes. Replace a homemade pumpkin syrup with a store-bought pumpkin spice syrup. Top them with a thick swirl of Brown Butter Cream Cheese Frosting for the most perfect pumpkin dessert. Let cool completely before frosting. We Love pumpkin . Sometimes winners have to cheat. Remove from heat; cool to room temperature. In a medium bowl, whisk the brown sugar and eggs together … In a large mixing bowl, with an electric mixer, whip together cream cheese and butter until fluffy. Clove powder - 0.5 tsp. Topped with cream cheese frosting and served cold, they are a wonderful fall treat! Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Bake that thing even one minute longer than you should and it will give you fits when you try to roll it. —Ali Johnson, Petersburg, Pennsylvania, Cream-Filled Pumpkin Cupcakes Recipe photo by Taste of Home. My post for Chocolate Pumpkin Cupcakes appeared first on Sunday Supper Movement.. In this house, pumpkin cupcakes > pumpkin pie every day of the year. The cake comes out very moist and you shave calories off without the oil & eggs. Use canned pumpkin puree as a filling to decrease the sugar load. A delicious blend of pumpkin, caramel and cream cheese, these pumpkin cupcakes are a perfect fall dessert. Because this homemade pumpkin cupcake recipe is based off of my pumpkin cake, you’ll notice the ingredients are almost exactly the same. With 100 calories per cupcake, you don’t have to feel too guilty about reaching for a second one. Let me introduce you to Pumpkin Pecan Pie Cupcakes. Pumpkin pie spices: Ginger powder - 1 tsp. Slowly add the powdered sugar and heavy whipping cream until everything is mixed in. Filled with salted caramel and a whipped cream cheese filling, these cupcakes are beyond amazing. Good luck! These show-stopping, gourmet brown butter-pumpkin cupcakes with bourbon caramel frosting and filling will become your new go-to fall dessert. Let these Pecan Pie Pumpkin Cupcakes kick off the holiday season! Add about a tablespoon of batter to the bottom of the muffin tin. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder… Bursting with flavor and plenty of eye-catching appeal, these sweet and spicy filled cupcakes are bound to dazzle your family any time of the year. For the cupcakes: Preheat the oven to 350°F.Line a cupcake pan with cupcake liners. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, … Moist, flavorful, light and fluffy with pure pumpkin spice flavor and a crown of cream cheese frosting! You're welcome Jana! These Pumpkin Cupcakes are light, moist, and full of warm spices and fall flavor! @Rachel Ballard, AAAAMEN! About these pumpkin cupcakes: These pumpkin cupcakes are a perfect fall treat. How do I go about storing these for about 1 week? These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. Batter: Fresh pumpkin or pumpkin puree - 160 gr. The base of this recipe is my Perfect Vanilla Cupcakes, with a bit of modifications I made to make the perfect pumpkin cupcake. But thank goodness for better options. For the Cupcakes: Your butter for the batter will be melted. In a large bowl mix the eggs, oil, pumpkin, and sugar. After melting, let it cool to about room temperature before adding it to the batter. Add 1 heaping tablespoon of chocolate hazlenut spread into the center of … For filling, combine cornstarch and milk in a small saucepan until smooth. Fill the center of each cupcake with the pumpkin cream. Other than that go make these cupcakes & enjoy. Preheat the oven to 350F degrees. I found the flavor better with canned. They are very moist. Being the frugal wench I am, I decided I was going to make our pumpkin wedding cake with pumpkin cream filling rather than pay a half grand or so to have it made by a bakery. Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 1 cup of homemade would work just fine. Line cupcake pan with paper liners. Allspice powder - 0.5 tsp. Thanks for a great recipe! Pipe cream cheese frosting over cooled chocolate ganache covered cupcakes and sprinkle cupcakes with chopped pecans. These delicious cupcakes are a nice alternative to traditional pumpkin spice muffins and have a much sweeter, lighter pumpkin flavor. Add the pumpkin mixture to the dry ingredients and mix on low until smooth. ONLY the mix & pumpkin puree. Nutmeg powder - 1 tsp. Now it’s time to talk about the cinnamon cream cheese frosting. Pumpkin Cupcakes. Cover with batter, about ¾ of the way up the muffin tin. These Pumpkin Cupcakes are light, moist, and full of warm spices and fall flavor! The cupcakes were excellent, but I could not figure out how to get the frosting to come together. 5. This recipe makes 24 cupcakes–the softest, spongiest, most moist little bits of sweet heaven you’ve put in your mouth this week. Had no problems with original filling. I cored and filled with a homemade vanilla pudding, then topped with buttercream; both regular and pumpkin-shaped!. I have made these cupcakes several times over the years. Baking staples: Most of the ingredients for these cupcakes are basic baking staples, flour, baking powder, salt, granulated, brown, and powdered sugar, and vanilla extract. 4. Found this pumpkin cupcake recipe yesterday and yummy yummy! My pumpkin spice cupcakes are chock full of real pumpkin, cinnamon, ginger, allspice, cloves and nutmeg! FOR THE CUPCAKES:1½ cups granulated white sugarOne (15-ounce) can pure pumpkin puree (NOT pumpkin pie filling… Cream cheese frosting and pumpkin cake are a match made in heaven, and compliment each other perfectly. These … Here's a charming use for pumpkin. In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda. They freeze well too so it’s fine to cool them and drop them in to a ziplock bag for storing. Being the frugal wench I am, I decided I was going to make our pumpkin wedding cake with pumpkin cream filling … Bake 18-22 minutes or Because I struggle enough to remember where I left my car keys or if I unplugged the iron before I left the house. To make the presentation cute and seasonal, I decorated the cupcakes with the pumpkin-shaped candies. Absolutely delicious! A good healthy alternative for the cupcake portion is a box of spice cake mix + can of pumpkin PUREE (NOT pie filling). Pumpkin Cupcakes with Cream Cheese Filling The Country Contessa salt, cream cheese, sugar, pumpkin pie spice, baking soda, flour and 10 more Vanilla Cupcakes with Fresh Blueberry Filling Inspiring Savings Cupcake … Next time I May add a little flavor to the creme for a bit of a tweak. Prepare pumpkin filling ahead of time and store it in the fridge for up to 1 week. The cupcakes are super moist, soft and fluffy and full of that perfect pumpkin spice flavour! But they were excellent with Cool Whip frosting from the freezer. If you really, really wanted to cheat, you could use a spice cake mix from the store, add the cream cheese and crumble topping and bake them. … Pumpkin Cupcakes with Maple Frosting. Preheat the oven to 350 degrees. 4. They freeze well. ~Jamie. These were a hit with my family. https://www.rachaelraymag.com/recipe/cheesecake-filled-pumpkin-cupcakes A couple of days--maybe up to three in an air tight container in the fridge might work but not a week. Share them with someone you love or eat the whole pan by yourself–it doesn’t matter to me. The little sucker breaks and you’re left with a cream cheese filled mess you try to cover with powdered sugar. In the future I'm going to experiment with the cream filling to see what I can do to keep the texture and flavor but nix the separation. The cream filling tastes good and has a light texture that goes well with the cupcakes, but it always ends up a little separated and does not look appealing (most likely because of the shortening). *adapted from my Pumpkin Cake recipe Best Ever Pumpkin Cupcakes These Pumpkin Cupcakes are truly the BEST ever! Replace tops. Why try to make a pumpkin roll when these pumpkin cupcakes with cream cheese filling take away all of the headache? This is a gem of a recipe. Fill paper-lined muffin cups two-thirds full. To make this recipe, we start by making the pumpkin cupcakes. Pumpkin Cupcakes. https://www.tasteofhome.com/collection/filled-cupcake-recipes For 4 giant cupcakes, about 9 cm in height. https://www.allrecipes.com/recipe/153245/pumpkin-spice-cupcakes Spoon or pipe filling into cupcakes. 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Spices and baking soda, moist, and 1 pumpkin cupcakes with filling of cinnamon in large... Maybe up to 1 week time I would cut it down to 1 2/3 cup sugar store-bought pumpkin cupcakes. Standard size box … these pumpkin cupcakes are truly the best ever line a muffin tin half of the up... Filling will become your new go-to fall dessert the most perfect pumpkin cupcakes... 9 cm in height your body has a crack in it ) into mixture. Half and I married in the refrigerator and bring to room temperature before adding it to tops! They were excellent, but look for a different frosting recipe sprinkle cupcakes with cream cheese frosting on!... In, in the autumn several years ago if desired, add a little larger than a ). Cornstarch and milk in a large mixing bowl add vanilla pudding mix, tsp... Any other way roll it spices and fall flavor store-bought pumpkin spice!... Cornstarch and milk in a medium bowl whisk together the flour, baking powder… Preheat to! Soft and fluffy that, take on these pumpkin cupcakes appeared first on Sunday Supper Movement that wasn ’ need! Size box … these pumpkin cupcakes recipe photo by Taste of Home is America 's # 1 magazine.